You know smores, the ones where you need to build a fire, burn it down to coals, stick a marshmallow on a stick, put the marshmallow over the coals while turning your face left and right in an effort to provide some kind of relief to the burning heat, blow out your marshmallow that just caught on fire, create a sandwich with the now burnt marshmallow with graham cracker and chocolate, then make a huge mess trying to eat the thing as the chocolate is hard, the graham cracker is crumbly and the marshmallow is gooey. But oh do they taste good!
Want in on a secret? You can make smores at home without the mess and burned face.
Melt 3 cups of milk chocolate chips and spread them over the graham cracker layer.
Put the bars into the fridge for at least 2 hours to cool the chocolate. Then lift out and cut into bars.
adapted from Anne Thornton
- 2 sticks unsalted butter, melted
- 18 plain graham crackers
- 1/4 cup sugar
- 1/2 teaspoon salt
- 3 cups milk chocolate chips
- 3 1/2 cups mini-marshmallows
In your food processor, grind the graham crackers into a fine meal. In a large bowl, combine your crumbs with the sugar, salt and melted butter. Set aside a heaping 1/2 cup of the crumb mixture for the topping. Evenly press the remaining crumb mixture into the bottom the foil-lined pan. Put the crust into the oven and bake until it is golden brown,12 to 15 minutes. Let cool while you prepare the chocolate.
Melt the milk chocolate in a saucepan over low heat, stirring continuously until fully melted. Or, you can microwave the chocolate on low power, stirring after 2 minutes.
Pour the melted chocolate over the cooled graham cracker crust. Spread the chocolate evenly over the crust. Sprinkle the marshmallows over the chocolate and press them lightly into the chocolate. Sprinkle the reserved crumb mixture over and in between the marshmallows so that you cannot see the chocolate peaking through the marshmallows. Broil the bars 6 inches from the broiler until the marshmallows are golden brown, 20-30 seconds.
Refrigerate the bars until the chocolate is hard about 2 hours. Lift out of the pan and cut into 24 squares.